Instant Pot Corn on the Cob

Instant Pot Corn on the Cob has made cooking perfect corn on the cob easier than ever!

Thank you to the Instant Pot, once again, for making my life easier! My pile of instant pot recipes is slowly growing as I try more and more things that make me happy.

The most common way to make corn on the cob is by boiling it. You bring a large saucepan of water to a boil, add the husked corn ears to the water and boil the corn for 8-10 minutes.

It’s not complicated, but it takes a long time for the water to come to a boil, it heats up your house and you have to kind of babysit the corn until it’s finished cooking. You can tell the corn on the cob is done when the kernels are tender when you press down on them.

Consider this method officially “old fashioned” ! The instant pot has made the process a complete breeze! Just add the corn and a cup of water to the pot and cook it for 3 minutes. It turns out perfect every single time.

I love that I don’t have to babysit it, or wait for a big pot of water to boil, and I don’t have to guess whether it’s cooked yet or not.

How to cook corn on the cob in the Instant Pot:

Add trivet rack to the instant pot and add 1 cup water.

Husk the corn and place in the instant pot. I can fit 5-6 ears of corn in my 6 quart instant pot. If you own an 8qt instant pot you will be able to fit more. Lay 2 or 3 corn ears down first, then 2-3 on top of them, facing the opposite direction to leave room for circulation.

Secure the instant pot lid and set the valve to sealing.

Cook on Manual (High pressure) for 3 minutes.

When the timer beeps, quick release any remaining pressure.

Use tongs to carefully remove the hot ears of corn from the pot. Serve warm with butter, salt and pepper.

How to freeze corn on the cob:

Once the corn ears have cooled completely, hold the corn upright with one hand at the top end and use a knife to cut the corn off of the cob. Spoon the corn into freezer-safe ziplock bags. Squeeze all of the air out, seal the bag, and label it with the date. Freeze for up to 8 months.

You can freeze the corn on the cob whole, if you don’t want to cut the kernels off. Allow it to cool completely and then wrap each corn cob in tinfoil. Place in a freezer-safe ziplock bag. Allow the corn to thaw in the fridge before eating or re-warming in the microwave.

What to serve with corn on the cob:

Instant Pot Corn on the Cob

Instant Pot Corn on the Cob has made cooking perfect corn on the cob easier than ever!

Prep Time5mins

Cook Time15mins

Total Time20mins

Course: Side Dish

Cuisine: American

Servings: 5

Calories: 77kcal

Author: Lauren Allen

Ingredients

5-6earscorn

1cupwater

Instructions

Add trivet rack to the instant pot and add 1 cup water.

Remove husks from your ears of corn (or you can keep them on if you want to trim them down and husk them after the corn is cooked) and place in the instant pot. Lay 2 or 3 corn ears down first, then 2-3 on top of them, facing the opposite direction.

Secure the instant pot lid and set the valve to sealing. Cook on Manual (High pressure) for 3 minutes.

When the timer beeps, quick release any remaining pressure and then remove the lid.

Use tongs to carefully remove the hot ears of corn from the pot. Serve warm with butter, salt and pepper.